Chocolate Protein Pancakes (Dairy Free)

Chocolate Protein Pancakes (Dairy Free)

These fluffy, decadent Chocolate Protein Pancakes are a heathy, dairy-free spin on a classic American breakfast. They are easy to make, use pantry-staple ingredients and don't require any banana! You will love these as a high-protein weekend breakfast or meal-prep option.

Servings pancakes

Prep Time 5

Cook Time 5

Total Time 10

Equipment

2 large bowls
whisk
sieve (optional)
spatula
large pan or electric griddle

Ingredients

For the Dry Ingredients:

1 cup all-purpose flour or GF 1-to-1 flour* (120g)
⅓ packed cup vegan chocolate protein powder (72g)**
¼ cup unsweetened cocoa powder (25g)
2 tsp baking powder
pinch of kosher salt

For the Wet Ingredients:

2 large eggs
2 tbsp coconut sugar (white sugar or brown sugar would work too)
1 ¼ cup unsweetened almond milk (or milk of chocie)
2 tbsp avocado oil (or any neutral-flavored oil)
1 tsp vanilla extract

Instructions

If you have a sieve/fine mesh strainer, use it to sift all the dry ingredients into a large bowl. Otherwise, just add them all to the bowl and whisk together well. Set aside.
1 cup all-purpose flour, ⅓ packed cup vegan chocolate protein powder, ¼ cup unsweetened cocoa powder, 2 tsp baking powder, pinch of kosher salt
In another large bowl, whisk together the eggs and coconut sugar until combined. Then, add in the oil, milk and vanilla and whisk again until combined.
2 large eggs, 2 tbsp coconut sugar, 1 ¼ cup unsweetened almond milk, 2 tbsp avocado oil, 1 tsp vanilla extract
Pour wet ingredients into the dry ingredients and use a spatula to stir until just incorporated. Don't overmix! If it seems too thick, add a bit more milk.
Bring an electric griddle to 375F or a large pan to medium heat. Once hot, add a bit of vegan butter or oil to the griddle/pan.
When the butter is melted, drop 1/4 cup of batter onto the griddle/pan. Let cook for about 2 minutes each side or until set and done through.
Optionally, top with melted chocolate or maple syrup and berries! Enjoy :)

Video

Notes

*NOTE: Although I have not tried this yet, it should work well with gluten free flour, specifically a 1-to-1 flour blend that contains xanthan gum. I personally love Bob's Red Mill Gluten Free 1-to-1 Baking Flour.

**NOTE: Make sure to use a protein powder that you truly love the taste of because the flavor will be prominent in these pancakes. I use and love the Wellious Almond Protein Powder - it is naturally sweetened with monkfruit and doesn't have a chalky texture. Every protein powder performs differently so feel free to adjust the amount of milk if your batter looks too thick.

GENERAL NOTE: It's best to measure the dry ingredients with a kitchen scale, if you have one. They are super cheap on Amazon and will give you the most accurate results. If you don't have one, be sure to measure via the spoon & level method unless otherwise stated.

Calories: 144kcal

Course: Breakfast

Cuisine: American

Diet: Dairy Free, Vegetarian

Keyword: Breakfast, Chocolate, Dairy Free, High Protein, Meal Prep, Pancakes, Plant-Based, Refined Sugar Free, Sweet Breakfast

Nutrition